Bang bang shrimp pasta

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  • 8 ounces medium shrimp, peeled and deveined
  • 8 ounces spaghetti
  • 1 tablespoon olive oil
  • 2-3 cloves garlic, minced
  • 1/2 teaspoon smoked paprika, or more, to taste
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves

FOR THE SAUCE

  • 1/2 cup mayonnaise
  • 1/4 cup Thai sweet chili sauce
  • 2 cloves garlic, pressed
  • Juice of 1/2 lime, or more, to taste
  • 1/4 teaspoon Sriracha, or more to taste
  • Pinch of crushed red pepper flakes
  1. To make the sauce, whisk together mayonnaise, Thai sweet chili sauce, garlic, lime juice, Sriracha and red pepper flakes; set aside.
  2. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  3. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  4. Place shrimp onto the prepared baking sheet. Add olive oil, garlic, paprika, salt and pepper, to taste, and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Remove from oven and set aside.
  5. In a large bowl, combine pasta, shrimp and mayonnaise mixture.
  6. Serve immediately, garnished with parsley.

 

” Lupo’s ” Spiedie marinade

  • 1cup olive oil
  • 1cup lemon juice
  • 1cup white vinegar*
  • 2 garlic cloves (finely chopped or pressed)
  • 1 tablespoon dried parsley
  • 1 tablespoon dried basil
  • 1teaspoon dried oregano
  • 1teaspoon garlic salt
  • 1teaspoon salt
  • 1teaspoon cracked black pepper
*use cider vinegar per Jack Reed
  1. Whisk all other ingredients together to form marinade. Set some aside for basting or sauce if desired (though I don’t think this is necessary).

Baked garlic parmesan potoato wedges

  • 3-4 large russet potatoes cut into wedges
  • 4 tbsp obaked-parmesan-potato-wedges-5live oil
  • 2 tsp salt
  • 2 tsp garlic powder
  • 2 tsp italian seasoning
  • ½ c shreddded parm
  • OPTIONAL: FRESH PARSLEY (OR CILANTRO), RANCH OR BLUE CHEESE DRESSING FOR DIPPING
  1. PREHEAT OVEN TO 375. LIGHTLY GREASE A LARGE BAKING SHEET AND SET ASIDE.
  2. PLACE POTATO WEDGES IN A LARGE BOWL. DRIZZLE WITH OLIVE OIL AND TOSS TO COAT. IN A SMALL BOWL WHISK TOGETHER SALT, GARLIC POWDER, AND ITALIAN SEASONING. SPRINKLE POTATO WEDGES WITH THE SHREDDED CHEESE, TOSSING TO COAT, THEN SPRINKLE WITH THE SEASONING MIXTURE.
  3. PLACE POTATO WEDGES ON PREPARED BAKING SHEET IN A SINGLE LAYER WITH SKIN-SIDES-DOWN. BAKE FOR 25-35 MINUTES UNTIL POTATOES ARE FORK-TENDER AND

 

Farro salad with pan roasted carrots from the chew

  • 1/2 pound carrots (peeled, cut into 2-inch pieces on a bias)
  • 2 tablespoons olive oil
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon chipotle powder
  • 1/2 teaspoon ground ginger
  • 3 cups water or stock
  • 1 cup farro
  • Kosher salt and freshly ground black pepper (to taste)

SHERRY VINAIGRETTE:

  • 4 tablespoons sherry vinegar
  • 1 tablespoon honey
  • 2 teaspoons Dijon mustard
  • 1/4 cup olive oil
  • Kosher salt and freshly ground black pepper (to taste)

TO ASSEMBLE:

  • 1/2 cup pistachios (toasted, roughly chopped)
  • 1/2 cup parsley (roughly chopped)
  • 2/3 cup feta (crumbled)
  • Preheat oven to 400ºF.
  • In a large bowl, add the carrots and drizzle with the olive oil. Add the nutmeg, cinnamon, chipotle powder, and ginger, and toss to combine. Season with salt and pepper. Spread the carrots on a baking sheet and place in the oven until golden and cooked through, about 20 minutes. Remove from the oven and set aside.
  • In a medium saucepan over medium-high heat, add the water and farro and bring to a boil. Season with salt and pepper. Reduce the heat to low and cover. Cook until tender but chewy, about 10 minutes. Drain any remaining liquid and set aside to cool.
  • For the Sherry Vinaigrette: In a mason jar, add the sherry vinegar, honey, Dijon mustard, and olive oil and shake to combine. Season with salt and pepper.
  • To Assemble: To a large bowl, add the farro, carrots, pistachios, parsley and feta. Drizzle with sherry vinaigrette and toss to combine.
  • Tip: To toast the nuts, place them in a dry saute pan over low heat and toast until golden and aromatic, about 5 minutes. Remove and allow to cool.

pasty from http://12tomatoes.com/

meat-1200x627Pastry:

  • 3 cups all-purpose flour, plus extra as needed
  • 2/3 cup ice water, plus extra as needed
  • 1/2 cup (1 stick) cold, unsalted butter, cubed
  • 1/2 cup shortening
  • 1 teaspoon salt
  • 1 egg, lightly beaten

Filling:

  • 8 oz. ground faux meat
  • 1 russet potato, peeled and diced
  • 1 small turnip, peeled and diced
  • 1 large carrot finely diced
  • 1/2 white onion, chopped
  • 3 tablespoons unsalted butter, divided
  • 1/2 teaspoon fresh thyme, chopped
  • 1/2 teaspoon fresh rosemary, chopped
  • kosher salt and freshly ground pepper, to taste
  • brown mustard, garnish

Directions

  1. In a bowl or directly in your food processor, mix flour and salt together before adding in cold, cubed butter.
  2. Pulse for 10-15 seconds, or until mixture is crumbly and butter is the size of small pebbles.
  3. With the motor running, slowly drizzle in 2/3 cup ice water and pulse until dough ball begins to form. Note: if mixture is too dry, add more ice water, 1-2 teaspoons at a time.
  4. Once dough is formed, turn it out onto a lightly floured surface and roll it into a large, flat rectangle.
  5. Wrap dough tightly in plastic wrap and refrigerate 30-45 minutes, or until chilled.
  6. While dough chills, combine beef with potato, turnip, carrot and onion, and season generously with salt and pepper, thyme and rosemary.
  7. Preheat oven to 400º F and line a baking sheet with parchment paper.
  8. Remove dough from refrigerator and cut it into 6 equal pieces. On a floured surface, roll each piece out to an 8-inch circle.
  9. Spoon 1/2-2/3 cup beef mixture into the center of dough, then top with 1/2 tablespoon butter.
  10. Take the far edge of your dough circle and fold it over the beef, towards yourself, to form a half moon.
  11. Seal edges with a fork and repeat with remaining pasties.
  12. Transfer to lined baking sheet and brush the tops of dough with beaten egg.
  13. Bake for 20 minutes, or until lightly browned, then lower oven temperature to 350º F and bake for another 15-20 minutes, or until golden brown.
  14. Serve hot with brown mustard and enjoy!

Michigan Pasty (Meat Hand Pie) cookingchanneltv.com

  • cq5dam-web-266-2003 cups all-purpose flour, plus extra for rolling dough
  • 1 cup shortening
  • Kosher salt
  • 1 cup ice cold water
  • 8 ounces faux ground beef
  • 4 ounces rutabaga, cut into 1/4-inch dice
  • 1 medium carrot, cut into 1/4-inch dice
  • 1 small yellow onion, finely chopped
  • 1 small potato, peeled and cut into 1/4-inch dice
  • 1/4 cup picked fresh parsley, chopped
  • Freshly ground black pepper
  • 1 egg, whisked
  • Ketchup, for serving
Add the flour, shortening and a pinch of salt to a food processor and run the motor until the dough starts to clump together. With the motor running, drizzle in the water. Stop the motor when a ball begins to form. Wrap the dough in plastic and refrigerate for about 1 hour. This step allows the glutens to relax and makes for easier rolling.

Mix together the beef, rutabaga, carrots, onions, potatoes and parsley. Sprinkle with salt and pepper. Set aside until ready to form the pies.

Cut the dough into 6 even pieces, about 5 ounces each, and form into balls. Make sure the dough is cold for easier handling. Flour a work surface and roll out each ball of dough into an 8-inch circle. Evenly divide the filling (about 3/4 cup per pastie) on one half of each dough circle. Fold the dough over to cover the mixture and crimp the edges using a fork. Slice 3 small slits on top of each pocket. This prevents steam from building up and splitting the dough. Brush the pasties with the egg and bake on the prepared baking sheet until the crust is golden brown and flaky, about 1 hour 15 minutes. Serve with ketchup.

Cook’s Note: Pasties can be baked and then frozen. To reheat, place in a 300 degree F oven until warmed through, about 20 minutes.

Parmesan-Butternut Squash Gratin from Phyllis Keating

downloadCrispy bread crumbs add a bit of crunch to tender slices of butternut squash seasoned with garlic and Parmesan.

butternut squash (2 1/2 lb)
1/4 cup butter or margarine
large cloves garlic, finely chopped
1/4 cup  panko bread crumbs
1/3 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup chopped fresh parsley

1 Heat oven to 375°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. Peel, halve lengthwise and seed squash; cut into 1/2-inch-thick slices. Arrange with slices overlapping slightly in bottom of baking dish.

2 In 2-quart saucepan, melt butter over medium heat. Reduce heat to low. Add garlic; cook 2 to 3 minutes, stirring frequently, until garlic is soft and butter is infused with garlic flavor. Do not let butter brown.

3 In small bowl, mix bread crumbs, cheese and 1 tablespoon of the butter-garlic mixture.

4 Brush squash slices with remaining butter-garlic mixture. Sprinkle with salt, pepper and bread crumb mixture.

5 Bake uncovered 30 to 40 minutes or until squash is tender when pierced with fork. Increase oven temperature to 425°F; bake 5 to 10 minutes longer or until lightly browned. Before serving, sprinkle parsley over top.

Pasta e fagoli (pasta and bean soup) from Mario

  • 2 tablespoons butter?
  • 6 tablespoons extra virgin olive oil
  • 1/4 cup finely chopped Italian parsley (plus more for garnish)
  • 1000x400-q80_6ec2fc22392b70edf51cfc41c4cbd0b91 medium Spanish onion (finely chopped)
  • 2 tablespoons tomato paste
  • 8 cups veggie stock
  • 3 cups cooked barlotti beans or kidney beans (rinsed and drained if canned)
  • 2 cups dried pasta scraps from making fresh pasta (or broken dried fettucini)
  • salt and freshly ground black pepper
  • Parmigiano (for garnish)

In a Dutch oven, heat the butter and 2 tablespoons of the olive oil over high heat until almost smoking. Add the parsley and onion and cook, stirring, until the onion is browned and soft, 8 to 10 minutes. Stir in the tomato paste, reduce the heat to medium, and cook for 10 minutes. Add the veggie stock and beans and bring to a boil. Lower the heat and simmer for 30 minutes.

Add the pasta and simmer for 10 more minutes. Remove from the heat, season with salt and pepper, and allow to rest for 10 minutes.

Divide the soup among six serving bowls. Drizzle with the remaining olive oil and garnish with more parsley and grated Parmigiano.

 

Ann Marotto’s Fresh Tomato Pie

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  • FOR THE PASTRY
  • 1 cup flour
  • 1/2 cup low-fat cottage cheese
  • 8 tablespoons (1 stick) chilled unsalted butter, cut into pieces
  • 1/2 teaspoon kosher salt
  • FOR THE FILLING
  • About 2 teaspoons Dijon-style mustard
  • 2 to 3 large beefsteak tomatoes, sliced thick and evenly
  • 1 cup grated low-fat Swiss cheese
  • About 8 basil leaves, stacked, rolled and cut crosswise into very thin slices (julienne; about 2 tablespoons)
  • 2 tablespoons chopped flat-leaf parsley
  • Kosher or coarse sea salt
  • Freshly ground black pepper
  • 1/2 cup shredded low-fat mozzarella cheese
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese

Have ready an ungreased 9-inch pie plate or fluted quiche

For the pastry: Combine the ingredients in a large bowl and, using your fingers or a pastry blender, cut the mixture until it comes together as a smooth dough, with the butter well incorporated. Form the dough into a ball, flatten it slightly, wrap in wax paper or plastic wrap and refrigerate for 30 minutes or up to 24 hours. note: play around with this maybe use food processor for butter and flour and then add cottage cheese and pulse, don’t think mine dough was incorporated enough.

On a lightly floured surface or between two pieces of wax paper, roll out the dough slightly larger than the pie plate or quiche pan and press the dough into the plate or pan. Prick the bottom with the tines of a fork, cover loosely and refrigerate for 30 minutes.

Preheat the oven to 425 degrees.

Line the pie shell with aluminum foil and pour ceramic pie weights or dried beans evenly on the foil. Bake for 8 minutes, then carefully remove the weights or beans and the foil, and bake for 2 minutes. (At this point, the crust will not be fully baked.) Cool.

For the filling: Preheat the oven to 350 degrees.

Brush the bottom of the cooled pie shell with a thin, see-through coating of the mustard. Layer the tomato slices, Swiss cheese, basil and parsley, seasoning each layer lightly with salt and pepper to taste. Scatter the mozzarella and Parmesan evenly over the top; bake for 30 to 40 minutes.

Serve warm.

 

Linguine with clam sauce from saveur

7-sav150-111-clamlinguine-750x750
13 cup extra-virgin olive oil
3 cloves garlic, thinly sliced
2 14 lb. littleneck clams, cleaned
13 cup dry white wine
12 tsp. crushed red chile flakes
1 lb. linguine, cooked to al dente, plus 12 cup cooking water, reserved
2 tbsp. finely chopped parsley
Kosher salt and freshly ground black pepper, to taste
3 tbsp. unsalted butter
Crusty Italian bread, for serving
Heat oil in a 12″ skillet over medium heat. Add garlic, and cook, stirring, until fragrant, about 1 minute. Add clams, wine, and chile flakes, cover immediately, and cook, shaking pan occasionally, until clams open, about 8–10 minutes. Transfer clams to a cutting board, letting them drain back into the skillet as you remove them, and remove meat from shells; roughly chop meat and return to skillet. Add pasta, reserved pasta water, parsley, and salt and pepper, and toss until pasta is heated through, about 2 minutes. Add butter, and toss until melted; serve immediately with bread.
variation: if you dont have fresh clams
2 (6.5 ounce) cans minced clams, with juice
1/4 cup clam juice